Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

A Damerau (Corresponding Author), P Kamlang-Ek, Timo Moisio, A-M Lampi, V Piironen

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Abstract

The aim of the study was to investigate the effects of headspace solid-phase microextraction (HS-SPME) conditions and relative humidity (RH) on the release of volatile lipid oxidation products from spray-dried emulsions. Two model spray-dried sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RHs and analysed by HS-SPME-GC-MS for volatiles. Increased extraction temperature raised not only the overall release of volatile compounds but also altered the volatile profile. The obtained volatile profiles were dependent on the RH. This was mainly due to the humidity response of the matrix affecting e.g. its binding ability and hydrophilicity. Cross-linking of the emulsifying protein had a minor influence on the release. Both matrix-related factors and extraction conditions should thus be taken into account in interpretation of the HS-SPME results. On the other hand, being sensitive to changes in matrix composition and structure, the HS-SPME allows studying of matrix-related changes in foods
Original languageEnglish
Pages (from-to)1-9
JournalFood Chemistry
Volume157
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

Solid Phase Microextraction
Humidity
Emulsions
emulsions
humidity
Atmospheric humidity
lipid peroxidation
Lipids
Oxidation
relative humidity
maltodextrins
Hydrophilicity
binding capacity
emulsifying
sunflower oil
Hydrophobic and Hydrophilic Interactions
crosslinking
volatile compounds
Food
Temperature

Keywords

  • HS-SPME-GC-MS
  • PCA
  • Release of volatile compounds
  • Spray-dried emulsions
  • Sunflower oil

Cite this

Damerau, A ; Kamlang-Ek, P ; Moisio, Timo ; Lampi, A-M ; Piironen, V. / Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions. In: Food Chemistry. 2014 ; Vol. 157. pp. 1-9.
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abstract = "The aim of the study was to investigate the effects of headspace solid-phase microextraction (HS-SPME) conditions and relative humidity (RH) on the release of volatile lipid oxidation products from spray-dried emulsions. Two model spray-dried sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RHs and analysed by HS-SPME-GC-MS for volatiles. Increased extraction temperature raised not only the overall release of volatile compounds but also altered the volatile profile. The obtained volatile profiles were dependent on the RH. This was mainly due to the humidity response of the matrix affecting e.g. its binding ability and hydrophilicity. Cross-linking of the emulsifying protein had a minor influence on the release. Both matrix-related factors and extraction conditions should thus be taken into account in interpretation of the HS-SPME results. On the other hand, being sensitive to changes in matrix composition and structure, the HS-SPME allows studying of matrix-related changes in foods",
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Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions. / Damerau, A (Corresponding Author); Kamlang-Ek, P; Moisio, Timo; Lampi, A-M; Piironen, V.

In: Food Chemistry, Vol. 157, 2014, p. 1-9.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsions

AU - Damerau, A

AU - Kamlang-Ek, P

AU - Moisio, Timo

AU - Lampi, A-M

AU - Piironen, V

PY - 2014

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N2 - The aim of the study was to investigate the effects of headspace solid-phase microextraction (HS-SPME) conditions and relative humidity (RH) on the release of volatile lipid oxidation products from spray-dried emulsions. Two model spray-dried sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RHs and analysed by HS-SPME-GC-MS for volatiles. Increased extraction temperature raised not only the overall release of volatile compounds but also altered the volatile profile. The obtained volatile profiles were dependent on the RH. This was mainly due to the humidity response of the matrix affecting e.g. its binding ability and hydrophilicity. Cross-linking of the emulsifying protein had a minor influence on the release. Both matrix-related factors and extraction conditions should thus be taken into account in interpretation of the HS-SPME results. On the other hand, being sensitive to changes in matrix composition and structure, the HS-SPME allows studying of matrix-related changes in foods

AB - The aim of the study was to investigate the effects of headspace solid-phase microextraction (HS-SPME) conditions and relative humidity (RH) on the release of volatile lipid oxidation products from spray-dried emulsions. Two model spray-dried sunflower oil emulsions with a Na-caseinate-maltodextrin matrix were oxidised, stabilised at five RHs and analysed by HS-SPME-GC-MS for volatiles. Increased extraction temperature raised not only the overall release of volatile compounds but also altered the volatile profile. The obtained volatile profiles were dependent on the RH. This was mainly due to the humidity response of the matrix affecting e.g. its binding ability and hydrophilicity. Cross-linking of the emulsifying protein had a minor influence on the release. Both matrix-related factors and extraction conditions should thus be taken into account in interpretation of the HS-SPME results. On the other hand, being sensitive to changes in matrix composition and structure, the HS-SPME allows studying of matrix-related changes in foods

KW - HS-SPME-GC-MS

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KW - Spray-dried emulsions

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DO - 10.1016/j.foodchem.2014.02.032

M3 - Article

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